Revista de Investigaciones Altoandinas (2313-2957)
Elaboración de una mezcla alimenticia a base de quinua (Chenopodium quinoa Willd), cañihua (Chenopodium pallidicaule Aellen), cebada (Hordeum vulgare L.) maiz (Zea mays L.), haba (Vicia faba L.) y soya (Glycine max L. Merr) por proceso de cocción - extrusión
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